Pan-seared Tuna with Sambal Chili
Servings: 3
Ingredients
- 400 gm Sashimi grade tuna
- Sea salt
- Coarse black pepper
- 1 tbsp Olive oil
- 3-4 Whole spinach
- 1/2 tsp Sesame oil
- Toasted sesame seed
- 1 tbsp Sambal chili
Instructions
- If using frozen tuna, thaw them overnight in the fridge. Make sure the tuna is completely thawed for even cooking. When you are ready to cook, remove from the fridge and leave at room temperature for 30–40 minutes so the center doesn’t stay cold when lightly seared.
- If using chilled tuna from the service counter, you can skip Step 1 and cook it right away.
- Pat the tuna dry with paper towels. This step is essential for achieving a perfect sear without oil splattering.
- Wash the spinach thoroughly, then blanch it in boiling water for about 30 seconds. Drain and rinse under cold water, then squeeze out any excess moisture. Trim the ends of the spinach, roll it tightly into a log using a sushi mat, and cut into approximately 1-inch (2.5 cm) lengths. Finish by drizzling with sesame oil and sprinkling with toasted sesame seeds for extra flavour.
- Heat a heavy-bottomed pan over high heat and add olive oil.
- Season the tuna steaks with salt and black pepper. Pan-sear for about 3 minutes on each side until the outside is golden while the inside remains pink and tender.
- Remove the tuna from the pan and slice into 5mm-thick pieces using a sharp knife.
- Serve the pan-seared tuna with sesame spinach and a side of sambal chili for a simple yet elegant meal.